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Funky Fennel Hash Browns

  • Richard Swietek
  • Apr 6
  • 1 min read

INGREDIENTS

1 LB. SHREDDED HASH BROWNS, FRESH OR FROZEN (THAWED)

1 1/2 TSP. FUNKY FENNEL

1 TSP. KOSHER SALT

1 CUP GRATED PARMESAN CHEESE

2 TBSP. BUTTER, CUT INTO 12 EQUAL PIECES


DIRECTIONS:PREHEAT OVEN TO 375-DEGREES. SPRAY A 12-CUP MUFFIN TIN WITH NONSTICK SPRAY. USING A TOWEL, SQUEEZE MOISTURE OUT OF THE POTATOES. MIX POTATOES WITHFUNKY FENNEL,SALT AND PARMESAN CHEESE. SCOOP MIXTURE INTO THE MUFFIN TIN, MAKING 12 SERVINGS. PLACE A PIECE OF BUTTER ON TOP OF EACH NEST OF POTATOES. BAKE 30-40 MINUTES UNTIL CRISPY AND GOLDEN BROWN. START CHECKING AT 25 MINUTES TO PREVENT BURNING.

 
 
 

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